YIELDS: 4 Servings PREP TIME: 10 mins COOK TIME: 1 hr TOTAL TIME: 1 hr 10 mins

Simple and healthy baked cod topped with a robust salsa verde that's a breeze to make! This makes an impressive midweek meal!


For the Cod
1 lb cod
Cooking oil
Kosher salt
¼ cup cilantro
4 lime wedges
¼ cup pomegranate arils

For the Salsa Verde
2 jalapeños
½ red onion
1 shallot
3 cloves garlic
Juice of 2 limes
6 tomatillos
¼ cup cilantro
Cooking oil
Kosher salt
1 avocado

Cutting board 
Roasting pan 
Baking sheet


  1. To make the salsa verde, preheat oven to 375°F.
  2. Roughly chop the jalapeños, red onion, and tomatillos. Peel and lightly smash the garlic.
  3. Transfer the jalapeños, onion, tomatillos, and garlic to a roasting pan and drizzle with about a tablespoon of oil. Season with salt and pepper and toss. Transfer to the oven and roast for 30 minutes.
  4. Throw the roasted veggies in a blender or food processor and add the lime juice, cilantro, and about 1/2 cup water. Blend until smooth.
  5. Taste and adjust seasoning, if necessary. Add the avocado and blend again until smooth.
  6. To prepare the cod, increase the oven temperature to 425°F.
  7. Place the cod filet on a baking sheet, brush both sides with oil, and season with salt and pepper.
  8. Transfer to the oven and bake for 30 minutes.
  9. Plate the cod and spoon the salsa verde over the top. Garnish with cilantro, lime wedges, and pomegranate arils. Serve and enjoy!

Recipe adapted from: Bobby Flay